This recipe comes from the 1975 Fish and Shellfish Over The Coals cookbook. Nice food photography, and the food stylist has an odd sense of humor! I’ve never looked for flounder myself, so I’m not sure how hard it is to find for this recipe, but it would be fun to make… especially if you use pimento stuffed olives for the eyes!

• 6 pan-dressed flounder (3/4 pound each) fresh or frozen
• Crab stuffing (see separate recipe)
• 3/4 cup butter or margarine, melted
• 1/3 cup lemon juice
• 2 teaspoons salt
• Paprika

Thaw frozen fish. Clean, wash, and dry fish. To make a pocket for the stuffing lat the fish flat on a cutting board, light side down. With a sharp knife cut down the center of the fish along the backbone from tail to about 1 inch from the head end. Turn the knife flat and cut the flesh along both sides of the backbone to the tail allowing knife to run over the rib bones.

Stuff fish loosely. Combine butter, lemon juice, and salt. Cut 6 pieces of heavy-duty aluminum foil, 18 x 18 inches each. Grease lightly. Place 2 tablespoons sauce on foil. Place fish in sauce. Top each fish with 1 tablespoon sauce and sprinkle with paprika. Bring foil up over fish and close all edges with tight double folds. Make 6 packages. Place packages on a grill about 6 inches from moderately hot coals. Cook for 25 to 30 minutes or until fish flakes easily when tested with a fork. Serves 6.